John Myers
Bison Carpaccio with Truffle
The perfect bison carpaccio with truffle recipe with a picture and simple step-by-step instructions.
- 800 g Bison fillet
- 5 tbsp Truffle oil
- 5 tsp Balsamic vinegar
- 5 tsp Olive oil
- 5 tsp Herb vinegar
- 2 piece Lemons
- 1 piece Lime
- 50 g Summer truffle
- 80 g Parmesan
- 1 pinch Arugula
- 1 pinch Salt
- 1 pinch Pepper
- Remove fat and skin from bison fillet, press-wrap in clear / aluminum foil and place in the freezer for 4 hours.
- Rub large flat plates with truffle oil. Slice the bison fillet thinly and cover the plates with it. Drizzle with the truffle oil, olive oil, herb vinegar and balsamic vinegar.
- Then refine with lemon and lime. Then sprinkle with Parmesan and use a truffle slicer to top the summer truffle thinly. Garnish with rocket and lemon at the end.
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